Stock and Broth Ratio Calculator
Calculate the right ratio of water to bones, vegetables, and seasoning for homemade stock and broth.
Stock Recipe
Homemade stock uses a standard ratio of bones/meat to water, with aromatics.
Basic stock ratios:
| Stock Type | Bones/Meat | Water | Cook Time |
|---|---|---|---|
| Chicken stock | 2 lbs per qt | 1 quart | 3–4 hours |
| Beef stock | 3 lbs per qt | 1 quart | 6–8 hours |
| Vegetable stock | 1 lb per qt | 1 quart | 1–2 hours |
| Fish stock | 2 lbs per qt | 1 quart | 30–45 min |
| Bone broth | 2 lbs per qt | 1 quart | 12–24 hours |
Standard aromatics (mirepoix) per quart:
- 1/2 cup onion
- 1/4 cup carrot
- 1/4 cup celery
- 2–3 peppercorns
- 1 bay leaf
Tips:
- Start with cold water for clearer stock
- Bring to a gentle simmer, never a full boil
- Skim foam from the surface
- Add salt near the end of cooking